German cuisine is hearty, down-to-earth, and surprisingly easy to veganize. Many traditional dishes are based on potatoes, cabbage, and grains anyway. With a few adjustments, classics like schnitzel, roasts, or stews can be made completely plant-based - and the wonderful taste of home cooking can be very closely replicated. Instead of animal products, plant-based alternatives like seitan, soy medallions, or lentils come into play 😋

The foundation of vegan German cuisine consists of potatoes, onions, carrots, cabbage, mushrooms, peas, lentils, whole grains, and seasonal vegetables. Umami is provided by nutritional yeast, soy sauce, Kala Namak black salt (tastes like egg 🥚), mustard, or onions. Roasting, stewing, and breading are typical techniques that can easily be adapted to plant-based cooking. With the right seasoning, you can achieve the same "homemade" comfort feeling you remember from grandma 👵🏼

Seitan is the star of vegan comfort food – ideal for schnitzel, goulash, or sliced meat dishes. For vegan meat, you can use so-called Big Steaks made from soy. This way, your cooking remains not only hearty, but also nutritious and fitness-friendly ✨

HERE YOU CAN SEE EXAMPLE RECIPES ⬇️